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Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente (fully cooked but still firm), or according to package directions, about 10 minutes. Drain well and set aside in the pot. Drizzle a little olive oil and toss together to keep the pasta from sticking together.
In a large skillet, heat olive oil over medium-high heat for 2 minutes until the hot oil sizzles. Add mushrooms and season with salt and pepper. Sauté for 5-7 minutes until nicely browned on all sides.
Add butter, garlic and flour. Stir well for 1 minute until fragrant and well-combined
Add heavy cream, parsley and Parmesan cheese, and parsley. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to a desired consistency.
Add cooked spaghetti into creamy mushroom sauce and toss well to combine. Sprinkle with extra Parmesan and fresh parsley on top, and serve immediately.